In a bowl, mix the peanut butter with maple syrup.
Line a muffin pan with liners.
Spread a layer of PB in the liners. This is tricky as it is sticky, I used a spoon to try and smooth it.
Place in the freezer for at least 20 minutes.
In a microwave safe bowl, microwave the chocolate chips. I did one minute and stirred and then another minute.
Once softened, stir in the coconut oil and then honey. Whisk or stir til smooth.
Spoon this chocolate mixture over the peanut butter and sprinkle the top with sea salt.
Place back in the freezer for 30 minutes or longer!